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Elk With Juniper Berries And Dried Cranberries Recipe

by Global Cookbook

Ingredients

2 c. red wine 5 x juniper berries, crushed allspice berries 2 x bay leaf 3 clv garlic, crushed 2 x carrot, minced 2 Tbsp. pomegranate molasses Elk 2 lb Elk, shoulder, meat, cut into 1 inch pcs 3 Tbsp. vegetable oil tbsp marinated meat, patted dry flour, for dredging 1/2 lb pearl onion, blanched, and, peeled 1/2 c. minced pancetta 2 c. dry red wine

2 c. beef or possibly veal stock 1 c. canned plum tomato, diced 2 x carrot, minced 2 clv garlic, minced 2 x parsnip, minced 1/2 c. dry cranberries 1/4 tsp grnd allspice 1 Tbsp. pomegranate molasses 2 sprg savory, whole thyme, sprigs, whole 1 x salt cracked black pepper, to taste

Directions

1. Combine marinade ingredients in a shallow baking dish. Immerse meat in marinade. Cover and marinate in fridge for one day or possibly up to two days. Turn often.
2. Elk:Remove meat from marinade. Dredge meat in flour. Season with salt and pepper. Heat oil in large casserole or possibly pot on high. Brown meat for 2 to 3 min per side. Remove from pot and set aside. Add in to the same pot over medium heat the blanched pear onions. Saute/fry till golden brown, approximately 8 to10 min. Add in the pancetta. Cook for another 4 to 5 min till golden brown and crisp. Add in the browned meat, wine and stock. Cover and simmer on very low heat for 1 hour.
3. Add in remaining ingredients. With lid slightly off continue to simmer 1 hour or possibly till meat is fork tender and sauce is thick. Adjust seasoning and serve.

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